Chip-shop supper with minted crushed peas, no deep fryer, no regrets

$7.44/serving$7.48at the cheapest of your stores this week12 ingredients on sale

Ingredients

• trout400 g
• russet potato3 ea
• all purpose flour½ cup
• panko1½ cups
• egg1 ea
• lemon1 ea
• mayonnaise4 tbsp
• relish4 tsp
• paprika1 tsp
• frozen peas2 cups
• minta few leaves
• butter1 tbsp

Method

1Chips on

• •Heat the oven to 425F.
• •Cut the potatoes into finger-thick wedges.
• •Toss the wedges with 2 tbsp oil and season generously with salt.
• •Spread the wedges on a sheet pan cut-side down.
• •Bake 20 minutes before the fish joins them.

2Bread the fish

• •Meanwhile, cut the fish into 4 even pieces and pat them very dry.
• •On one plate, mix the flour with the paprika and a pinch of salt.
• •Beat the egg in a bowl.
• •Tip the panko onto a second plate.
• •Dredge each piece flour, then egg, then panko, pressing so the crumbs stick in an even coat.

3Quick tartar

• •Stir the mayonnaise with the relish and a squeeze of half the lemon.
• •Cut the remaining lemon into wedges.

4Bake the fish

• •Drizzle another 2 tbsp oil over a second hot sheet pan.
• •Lay the fish on the pan.
• •Bake alongside the chips 12 to 14 minutes, turning once, until the coating is golden and the fish flakes when pressed.

5Minted crushed peas

• •Meanwhile, boil the peas 3 minutes until tender, then drain.
• •Add the butter, chopped mint and a pinch of salt, and crush lightly with a fork.

6Serve

• •Pile the chips and fish onto plates.
• •Spoon the minted crushed peas alongside.
• •Serve the tartar on the side with the lemon wedges.
• •Shower with salt while hot.